Salmon Fillet en Papillote with Julienne Vegetable

Ingredients

• 1/3 cup julienned fennel bulb
• 1/3 cup julienned leeks, white part only
• 1/3 cup julienned carrots
• 1/3 cup julienned snow peas
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon whole coriander seed, ground fine
• 1 (8-ounce) salmon fillet, pin bones removed
• 1 orange cut into wedges with white, pithy membrane removed
• 1 tablespoon dry vermouth

Directions

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Fun Salmon Hand Roll

Ingredients

1 (5 ounce) center cut salmon fillet, skin removed, finely chopped
4 teaspoons sesame oil
4 teaspoons soy sauce
1/2 cup finely chopped fresh mint leaves
4 toasted nori sheets, cut in 1/2 lengthwise*
2 cups cooked Sushi Rice, recipe follows
8 thin asparagus spears, trimmed to 5-inches long, lightly steamed

Directions

*Can be found at specialty Asian markets
Serving suggestion: wasabi, sweet picked ginger, soy sauce
In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
Yield: 8 hand rolls

Sushi Rice:
2 cups short-grain sushi rice (recommended: Kokuho Rose)*
2 1/2 cups water
1/4 cup seasoned rice vinegar
*Can be found at specialty Asian markets
Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

Sesame Crusted Tuna & Avocado Puree & Ratatouille - Step by Step

Ingredients:

3 cloves Garlic (diced)

1/2 Red Onion (diced)

1 Jalapeno (diced)

1/2 Yellow Pepper (diced)

1/2 Red Pepper (diced)

1 Zucchini (diced)

1 small Eggplant (diced)

1 Avocado (diced)

1/2 Beef Steak Tomato (diced)

1/4 cup White WineOlive Oil

Salt/Pepper

Saute the garlic, onion, and jalapeno in some olive oil. Add the tomato and white wine.

Step 1

Let reduce for about 20 minutes.

Step 2:

In the meantime get a skillet blazing hot and add some olive oil. Just before it starts to smoke, add the remaining vegetables (except for the avocado) and saute for 3 to 4 minutes.

Step 3

Mix the vegetables with the tomato base and season with salt/pepper.

Mix in the avocado at the very end.

Step 4

Making the Sesame-Crusted Yellowfin Tuna:

Ingredients:

1 Fillet Yellowfin Tuna

Salt/Pepper

Sesame Seeds

Olive Oil

Toast about

1/8 of a cup of sesame seeds in the oven until it reaches a dark brown color.

Step 5

Dry the tuna with a paper towel and rub on some salt and pepper. Coat it with the darkened sesame seeds, adding some regular ones for contrast.In a hot pan, sear each side of the tuna for about 3 minutes so the edges are done but the inside is still nice and red. Let cool for a few minutes.

Step 6

Making the Tomato-Anchovy Coulis:

Ingredients:

3 Roma Tomatoes

1 can Anchovies

Juice from 1/2 Lemon

2 Tbsp Olive oil

5-6 drops Tabasco sauce

Puree all the ingredients in a blender. Strain well.

Step 7

Ingredients:

1/2 sheet Puff Pastry1

1/2 Avocados (lightly pureed)

Sesame-Crusted Yellowfin Tuna (cut into strips)

Avocado Ratatouille

Tomato-Anchovy Coulis

Roll the pastry out and cut a circle about 5 inches or so.

Step 8

Bake at 400F until golden brown and fluffy.

Step 9

Make a bowl in the puff pastry and place it in the center of the plate. Drizzle the coulis around the pastry. Place a good-sized heap of ratatouille on the shell. Shape it so the top is rather flat and wide. Form the avocado puree on the top in the same manner. Add a small layer of Ratatouille followed by the tuna. Garnish and serve before the avocado puree melts.

Mediterranean Salmon

Ingredients

1/2 cup olive oil

1/4 cup balsamic vinegar

4 cloves garlic, pressed

4 (3 ounce) fillets salmon

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh basil

1 1/2 teaspoons garlic salt

Preparation

Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.

Preheat your oven's broiler.

Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.